Cold-smoked salmon with beetroots, horseradish and apple

Boil the beetroots in lightly salted water until they are soft. Peel the beetroots and dice them when they have cooled.

Cut the salmon into nice, long strips along the “grain of the meat”.

Peel the horseradish, and peel and cut the apples and cucumber – I used a potato peeler for the apples and cucumber in the picture.

Cut the rye bread into thin slices and toast in the oven until they are crunchy.

Arrange and serve with dill.

– Recipe developed in collaboration with Charles Tjessem.